Preheat the oven to 220C/200C Fan/Gas 7.
If you do not have a non stick muffin tin please use low calorie cooking spray to grease the tin or prepare muffin cases.
In a large mixing bowl, mix together the wholemeal flour, baking powder, sweetener, salt and cinnamon. Put to one side.
In a another smaller bowl, whisk together the oil and honey.
Add the eggs and beat well.
Add the yoghurt and vanilla extract and mix well.
Now pour the wet ingredients into the bowl of dry ingredients and mix well using a wooden spoon.
Gently fold the blueberries into the mixture. No need to defrost if you are using frozen.
Divide the mixture between the 12 muffin holes.
Bake for 15–20 minutes, until the muffins are golden on top. Cool on a wire rack before serving.